Simmering is a culinary arts term that defines the cooking of food in a liquid whose temperature ranges between 180 and 205°F. It is a cooking technique commonly used when preparing soups or stocks, starchy foods such as pastas or potatoes, and several other culinary preparations.
Gravy on the other hand is a delectable sauce made using meat juices left in the pan after frying or roasting. Normally, all excess fat would be removed from the meat juices, and then a liquid, such as wine or stock, is added to the pan and stirred vigorously. This process is normally done to incorporate the cooking juices, and is known as deglazing.
Most people learning are often introduced to the world of flours that is added to fat or meat juices. The flour is added so it can make the pan brown before the cooking liquid is added. This process will then result into a thick, savory gravy sauce.
Note that when you want to simmer gravy, you have to ensure that the food being cooked stays just below the boiling point while allowing the food to bubble gently. This gives the juice enough time to seep into the food, thus creating a yummy gravy sauce at the end.
How to Make Simmering Gravy
Even seasoned chefs will tell you that they had their share of trial and error before they mastered the art perfectly. However, with a little practice, you can rest assured you will make the best gravy in the world.
- Ensure you add enough flour to the juices and fats and stir over the heat until the floor turns into a brown color and until all sediments on the frying or roasting pan become loose.
- The next step is to add one pint of stock or wine and stir until boiling. A balloon whisk does well with stirring.
- The next step is to season your sauce to taste and allow boiling for a few minutes.
- You can always add in some scraps of meat e.g. giblets of poultry, for some added flavor.
- Remember, though, that the scraps of meat are for flavoring alone, hence should be strained out before you serve your gravy.
Little Known Secrets To The Best Gravy
- In order to avoid lumps in your gravy, you will find a wire whisk indispensable when stirring your gravy sauce
- Salt is always the key to the best ever simmer gravy sauce
- Ensure you allow the flour to cook thoroughly in fat before adding liquid. This is what will help you avoid the detestable starchy taste.
Everybody loves simmered gravy. It is the perfect way to capture the true essence of roast by taking advantage of meat juices and pan drippings. Even so, many people have had awful experiences with pasty, thick and flavorless gravy all thanks to poor cooking skills. By following the above-mentioned ways of preparing gravy you’ll be on your way to making a nice pan of gravy.